首页|丹参内生真菌产生淀粉酶菌株的筛选鉴定及酶学性质分析

丹参内生真菌产生淀粉酶菌株的筛选鉴定及酶学性质分析

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  • 国家科技期刊平台
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  • NSTL
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目的:从丹参内生真菌中筛选耐热性强的酸性生淀粉酶菌株,并对其酶学性质进行初步研究.方法:以50株丹参内生真菌作为筛选对象,通过淀粉固体培养基初筛、液体发酵复筛,筛选产生淀粉酶活力较高的菌株;通过形态学观察和ITS序列分析对产酶菌株进行鉴定.结果:从50株丹参内生真菌中,筛选出5株产生淀粉酶活力较高的菌株,其中菌株ZDH2-2-1-1为产淀粉酶活性最强的菌株,酶活力达到117.63 U/mL,经鉴定为互隔链格孢(Alternaria alternata).该淀粉酶最适pH为4.0,最适反应温度为55 ℃,具有较好的热稳定性和pH稳定性,对生淀粉具有广谱的降解能力.通过薄层层析发现,ZDH2-2-1-1所产淀粉酶的酶解产物为葡萄糖.结论:丹参内生真菌能产生高活性的耐热性酸性生淀粉酶,在生淀粉深加工中具有极大的开发潜力.
Screening, identification of endophytic fungus produing raw starch-degrading enzyme from Salvia miltiorrhiza Bge.and its enzymatic properties
Objective:Acid amylase producing endophytic fungus was screened from Salvia miltiorrhiza Bge.And its enzymatic properties were studied.Method:Amylase producing strains with high activity were screened by starch solid medium and fermentation medium,and identified by morphological observation and ITS sequence analysis.Resuhs:5 strains with higher amylase activity were screened from 50 endophytic fungi.Among them,the strain ZDH2-2-1-1 produced the highest activity of amylase,and the enzyme activity reached 117.63 U/mL,which was identified as Alternaria alternata.The enzyme properties showed that the optimal reaction pH of amylase from the strain ZDH2-2-1-1 was 4.0,the optimal reaction temperature was 55 ℃,and the strain ZDH2-2-1-1 had good thermal stability,pH stability and a wide spectrum degradation ability of raw starch.By thin layer chromatography,the results showed that the enzymatic hydrolysis product of amylase produced by ZDH-2-2-1-1 was glucose.Conclusion:Endophytic fungi from Salvia miltiorrhiza Bge.can produce heat-resistant acid amylase,which has great development potential in the deep processing of raw starch.

Salvia miltiorrhiza Bge.endophytic fungiraw starch-degrading enzymedegradation ability

李艳玲、樊鲁玉、侯衍英、刘超、王玉婷、史仁玖、常正尧、田园、张显忠、郝岗平

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泰山医学院生命科学学院,山东泰安271016

内蒙古大学生命科学学院,内蒙古呼和浩特010021

丹参 内生真菌 生淀粉酶 降解能力

国家自然科学基金山东省自然科学基金山东省重点研发计划山东省教育厅课题泰山医学院高层次课题培育计划泰安市科技发展计划泰安市科技发展计划山东省中医药科技发展计划项目国家大学生创新创业训练计划国家大学生创新创业训练计划国家大学生创新创业训练计划国家大学生创新创业训练计划

81403036ZR2014HM0482016GSF202002J15LM562015GCC152015NS11212016NS12182015-246201510439063201610439258201610439259201610439263

2017

10.13386/j.issn1002-0306.2017.09.012

食品工业科技
北京一轻研究院

食品工业科技

CSTPCDCSCD北大核心
影响因子：0.842
ISSN：1002-0306
年,卷(期)：2017.38(9)
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